Molasses Cookies
Dessert These cookies can be considered gingerbread cookies, and originally were named as such. They resemble the molasses cookies made by Archway; they use relatively little ginger and are thus not as spicy hot as gingerbread cookies from many other recipes. They are usually somewhat soft and not at all gooey, being halfway between crumbly and chewy. They a
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 11 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Softened unsalted butter may be substituted for the shortening. Lard is an even better substitute.
Adapted from the source recipe's notes.Method
- 01
Grease or parchment-line some cookie sheets.
- 02
Combine the vinegar and milk.
- 03
Combine the baking soda, cinnamon, ginger, and 2½ cups of flour.
- 04
Cream together the sugar and shortening until well-combined, then beat in the molasses and egg until smooth.
- 05
Alternately mix in the dry and milk mixtures, starting and ending with the dry mixture.
- 06
Bit by bit, mix in more flour as needed. For drop cookies, you might not add any more. For rolled cookies produced without refrigeration, you are likely to need an extra 1½ cup for a total of 4 cups. Refrigeration can reduce this slightly.
- 07
Chill the batter in the refrigerator for at least 1 hour.
- 08
Form the cookies.
- 09
*If making drop cookies, scoop some batter onto the prepared cookie sheet. Using a bit of sugar to prevent sticking, squish the cookie with a glass. Press some toppings into the top of the cookie.
- 10
*Plop a pint-sized blob of batter onto a flour-dusted surface. Dust the top of the dough with flour as you squish it down, then roll it out. A cold marble rolling pin is suggested. Cut out shapes, then place them on the cookie sheet. The unused dough may be put back into the mix; note that this increases the proportion of flour.
- 11
Bake cookies for 8–10 minutes at 375°F.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.5, credited to No machine-readable author provided. Naib assumed (based on copyright claims).; view original image record .
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